Chester Roast With Mixed Farofa + Photos
1 large chester of 4 kilos already tempered
Other Ingredients:
50 grs. of butter
1 tablespoon mustard (optional)
Way of preparing:
Loosen the skin from the chest and thighs carefully so as not to stick, mix butter with the mustard, rub under the skin.
Place the chester in a baking dish covered with aluminum foil, covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 170 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.
Thirty minutes before removing the chester from the oven, remove the foil and let it flush.
To serve:
Pass the chester to a platter lined sides with lettuce leaves and over cherry tomatoes.
FAROFA MISTA - III Options
Ingredients
2 tablespoons oil or butter
2 chopped red bell peppers (optional)
2 large onions grated or chopped small
1 sautéed cashew nut or Brazil nut (optional)
1 tablespoon chopped green olives
1 cup (sour) parsley with chopped stem
1 cup finely sliced green onions
50 to 100 grs. Chopped bacon into cubes
150 grs. Sausage, cooked or ground, or cooked pork
300 grs. Of cooked and ground chicken gizzard
2 cups of corn flour or
1 cup of corn flour and
1 cup of cassava flour
2 eggs boiled and minced well small
Way of preparing:
Fry the bacon in the oil or lard remove leaving the fat in the pan.
Fry the onion the chilies in the bacon fat, add the cooked and ground gizzards and sausage, sauté well, place the cornflour or olives together, mix well if it gets dry add a little oil or water.
If it gets too wet add a little cornmeal, then the cashew nut and the fried bacon.
Finally add chopped parsley and chives.
II Option:
Farofa With Cabbage:
2 tablespoons corn oil
1 grated onion
50 grs. Of bacon cut into cubes
2 cups of corn flour or cassava flour, or half a half.
1 cup chopped parsley
½ cup finely sliced chives
1 plate of finely chopped cabbage (optional)
½ cup of chopped olives.
Salt and pepper to taste
Way of preparing:
Fry the bacon, remove place the onion, leave on the fire until wilting, then the cabbage braise for a few minutes, do not leave too much time on the fire it yellow, then the chosen flour mix well and follow the above instructions.
Finally the parsley and the spring onions and the olives.
III - Option:
Farofa With Banana
Ingredients:
1 large grated onion
2 tablespoons corn oil
2 cups of corn flour
4 banana sliced bananas
2 boiled eggs chopped
1 cup of tea with parsley
Salt and pepper to taste
How to Prepare the Farofa.
Fry the onion in the oil, add the bananas let cook, then add the cornmeal to the point,
If it gets too dry put more oil or water.
Then add all the other ingredients.
Serve separate farofa;
You can put plain rice on the table in a separate dish.
1 large chester of 4 kilos already tempered
Other Ingredients:
50 grs. of butter
1 tablespoon mustard (optional)
Way of preparing:
Loosen the skin from the chest and thighs carefully so as not to stick, mix butter with the mustard, rub under the skin.
Place the chester in a baking dish covered with aluminum foil, covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 170 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.
Thirty minutes before removing the chester from the oven, remove the foil and let it flush.
To serve:
Pass the chester to a platter lined sides with lettuce leaves and over cherry tomatoes.
FAROFA MISTA - III Options
Ingredients
2 tablespoons oil or butter
2 chopped red bell peppers (optional)
2 large onions grated or chopped small
1 sautéed cashew nut or Brazil nut (optional)
1 tablespoon chopped green olives
1 cup (sour) parsley with chopped stem
1 cup finely sliced green onions
50 to 100 grs. Chopped bacon into cubes
150 grs. Sausage, cooked or ground, or cooked pork
300 grs. Of cooked and ground chicken gizzard
2 cups of corn flour or
1 cup of corn flour and
1 cup of cassava flour
2 eggs boiled and minced well small
Way of preparing:
Fry the bacon in the oil or lard remove leaving the fat in the pan.
Fry the onion the chilies in the bacon fat, add the cooked and ground gizzards and sausage, sauté well, place the cornflour or olives together, mix well if it gets dry add a little oil or water.
If it gets too wet add a little cornmeal, then the cashew nut and the fried bacon.
Finally add chopped parsley and chives.
II Option:
Farofa With Cabbage:
2 tablespoons corn oil
1 grated onion
50 grs. Of bacon cut into cubes
2 cups of corn flour or cassava flour, or half a half.
1 cup chopped parsley
½ cup finely sliced chives
1 plate of finely chopped cabbage (optional)
½ cup of chopped olives.
Salt and pepper to taste
Way of preparing:
Fry the bacon, remove place the onion, leave on the fire until wilting, then the cabbage braise for a few minutes, do not leave too much time on the fire it yellow, then the chosen flour mix well and follow the above instructions.
Finally the parsley and the spring onions and the olives.
III - Option:
Farofa With Banana
Ingredients:
1 large grated onion
2 tablespoons corn oil
2 cups of corn flour
4 banana sliced bananas
2 boiled eggs chopped
1 cup of tea with parsley
Salt and pepper to taste
How to Prepare the Farofa.
Fry the onion in the oil, add the bananas let cook, then add the cornmeal to the point,
If it gets too dry put more oil or water.
Then add all the other ingredients.
Serve separate farofa;
You can put plain rice on the table in a separate dish.
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